141 Comments:

Maangchi – I love love love this…. I used brown sugar instead of white sugar and I made the spicy version. For those having a problem with the anchovies sticking together, I guarantee you it is because they are cooking the sauce too long and causing the sugar to crystalize like candy. I found it needed a little more water too. And I added chopped green onion. This is the first time i’ve eaten anchovies like this and I can tell you I’m going to be hooked! It will NOT last 2 weeks in my fridge. Thank you dahling :)

I’m a lady engineer from Sri Lanka..
I love you cooking style Maangchi… Wanna watch at least once a day, otherwise i feel bored… will try and let you know how they taste soon.. (after my sis’s exams are over, I will start cooking your dishes)
Bless you…

Something to do with my anchovies!!! Oh my this is good! I made the spicy version, kind of. I didn’t have the paste so I mixed some red chilli pepper and flour in there, and I used maple syrup instead of corn syrup. It didn’t make it into my refrigerator! :-P

Wow, Maangchi! Great recipe. I have to say, the quality of the Gochujang matters. I used one brand the first time I made this, and it was very grainy flavored, and I switched brands and much different, much more tasty! Wonderful recipes!

Thank you so much for this great recipe. I’m so lucky to have found you here. I used tiny dried shrimps and they taste even better because it’s less chewy and much cheaper too. The only bad thing about it is that I finish them even faster…..Thank you Manngchi!